Preparation

Heat the oil in a 2-quart saucepan over medium heat. Add the shallot, carrot, celery, and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are beginning to brown around the edges, about 6 minutes. Turn the heat down to medium low, add the tomato paste, and cook, stirring, until the tomato paste has thickened and is a few shades darker, another 2 to 3 minutes. Add the vinegar, turn the heat up to high, and boil gently until thick again, about 4 minutes. Stir in the Worcestershire sauce. Add the stock and the rosemary, bring to a boil, and boil gently until the sauce is reduced to about 2 cups, about 25 minutes.

Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry; if the sauce is too thick, add a little more stock. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day; reheat gently.) Whisk in the capers, parsley, and butter until incorporated and season to taste with salt and pepper.

Make Ahead Tips

The sauce may be made 1 day ahead up to the point indicated in the recipe, but be sure to allow the sauce to cool before covering and refrigerating. Reheat gently and finish as directed.

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Reviews (1 review)

greekfoodlover | 12/26/2013

This is an excellent sauce. I made it for Christmas dinner to accompany a boneless ribeye roast and the whole family, plus the guests, simply loved it. It provided the necessary acid touch to lift the flavor or the meat.I didn't have Worcestershire sauce, so I used a little extra pepper, and I usually don't find sherry vinegar in my country, so I used balsamic instead.Despite these changes, it turned out very well. I will make it as prescribed when I get the chance.